Lemony Chicken with Mushrooms and Artichoke Hearts

After a food-filled birthday, which may or may not have included two desserts, I was excited today to be back in the kitchen and cook healthily. I made chicken breasts with mushrooms and artichoke hearts and made a lemon white wine sauce for the chicken. I hope you enjoy my recipe as much as my parents and I did.

Ingredients

4 boneless skinless chicken breasts

8-10 small white mushrooms (shiitake or portobello mushrooms also work well here)

1/4 cup of white cooking wine

1/4 cup of chicken stock or broth

1/2 lemon

1 sprig of thyme

1 tablespoon flour

1 tablespoon butter

Olive oil

Garlic powder

Salt and pepper

Directions

Heat 1-2 tablespoons of oil in in a medium frying pan. Put the mushrooms in the pan and sauté for five minutes or until brown.

In another pan under medium heat, melt one tablespoon of butter. Put one tablespoon of flour into the melted butter and stir for about one minute to cook the flour taste out. The flour will act as a thickening agent in the sauce. Next, add 1/4 cup of white wine and stir, incorporating the flour and butter mixture. You will see that the white wine will thicken up very quickly. Let this cook for about a minute or so. Next, add the chicken stock and the lemon juice from the half a lemon. Let the sauce reduce for 5-7 minutes stirring occasionally. (If your sauce is not thick enough, cook it for more time. If it becomes too thick, add more chicken stock).

Lightly season the chicken breasts with salt, pepper, and garlic powder. Cook them in a frying pan for 8-10 minutes. Pour in the sauce, along with the mushrooms. Add the artichoke hearts and thyme and cook for an additional minute (until sauce, mushrooms, and artichoke hearts are heated). While I was cooking my chicken breasts, my sauce thickened, so I just added more chicken stock.

And there you have it! Your chicken in lemony sauce with mushrooms and artichoke hearts is ready.